This is a shot that I'd pulled on my new Unica Pro.
This is MUYU's Castillo Classic bean (thank you!)
Carmelo & Daisy fr Bolivia.
I was using MUYU's recipe, hand gring the beans as required to meet the recipe using my Kinu Classic on a medium-fine espresso grind. I found I preferred ever so slightly finer than optimal which was just half a tick under a full rotation from set-zero. Optimal was with that dial on zero and which I found an attractive coincidence.
It tasted delicious on its own but on this occasion I added a splash of foamed milk to a level just less than a Cortado. Delicious!
Sorry for losing focus at the beginning.